We try so hard to be healthy and run healthy families, and we are up against so many “hidden” ingredients. What gets me angry is that we don’t expect bad ingredients to be in almost everything we buy! I strongly recommend staying away from the following seed oils: canola, vegetable, corn, soy, palm, grapeseed, and sunflower oil (they stay stuck in your cells indefinitely). 

Personal story: Last week I let my daughter pick out all her supposedly “healthy” breakfast and snack foods and I was really surprised when we got home from the grocery store to see that every single one of them had “hidden” seed oils and unpronounceable ingredients. 

Once I ranted and raved for a bit, I channeled my energy to think about what I could do about it. My first tackle was the mini breakfast muffin, of which I was particularly upset because the store-bought version had 21 ingredients, including seed oils and unpronounceable words. I’ve always been a home cook, and I have lots of quick, delicious recipes that can mostly compete with grocery store processed foods. In less than 10 minutes of mixing, and a 15-minute bake time, I was able to make this recipe before my daughter woke up. From Gluten Free Mama, these muffins are amazing and truly solve our breakfast issue for kids before they head off to school. 

Here’s the recipe that’s been the slightest bit adjusted by me:

Gluten-Free Banana Chocolate Chip Muffins

Ingredients

• 3 small-ish very ripe bananas
• ⅓ C. melted unsalted grass-fed  butter (I let my butter sit out overnight so I don’t need to use a pot and make that buttery mess)
• 1 tsp baking soda
• 1 ½ C gluten-free flour (I use either Namaste or Bob’s Red Mill)
• Pinch of salt
• ¾ C granulated organic sugar (I only use ½ C)
• 2 large organic eggs
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ½ cup Lily’s Dark Chocolate Chips 

 Baking Instructions

• Oven at 350 degrees F
• Using Primal avocado oil spray, spray the muffin pan
• In the mixing bowl of your kitchen aid stand mixer, mash the ripe bananas until pretty smooth
• Add the baking soda to the mashed bananas
• Stir in the very soft butter
• Stir in the sugar, salt, eggs, and vanilla
• Add in the gluten-free flour
• Mix well, scraping down the sides
• Add the chocolate chips but mix by hand 
• Pour batter into muffin pan

Bake for about 15 -17 minutes (you know your oven- check halfway through baking time) 

Once slightly cooled, the muffins should pop out of the tray easily with a  mini spatula or butter knife

Can be frozen, but ours rarely make it past a couple of days before they are devoured!!  They are outstanding when eaten warm! 

Here’s to a fantastic healthy routine! You can also find more health tips on our social media @organickrush. 

xo!

Michelle, Co-founder and CEO